Food
Willamette Week Presents: Pie Talk
Host Asa Gartrell gives his honest take on... you guessed it, pizza pies.
What We’re Cooking This Week: “Baked” Beans
Convoluted history and personal prejudices aside, sweet and savory beans are delicious and fairly easy to make at home.
12 Wonders of Portland Food
The stories behind the city’s most iconic dishes.
What We’re Cooking This Week: Very Small Batch Blackberry Jam
Using less sugar than fruit won’t make the jam last as long, but it also won’t mask the berries’ natural flavor.
Seasons Eatings: Your Perfect Summer Dinner
Campfire kabobs, tzatziki sauce and peach balsamic toast.
Best Thing I Ate All Month: Phoenix City Seafood Restaurant’s Beef Chow Fun
A WW staffer shares their favorite meal from June.
What We’re Cooking This Week: Tonnato
The briny, creamy and umami-packed dish’s origin story is tangled, but its flavor is what matters most.
Defeat Juneuary Gloom With Haveli Indian Cuisine’s Must-Share Menu
The Alphabet District restaurant opened an outpost in Washougal, Wash. during its first six months in business.
What We’re Cooking This Week: Oregon Albacore Salad
TikTok made tinned fish trendy after decades of declining popularity.
What We’re Cooking This Week: Chili With Eggplant
Vegetarians should find this recipe more than handy for spicing up a bowl of beans.